Stuffed eggplant with mushrooms & tomatoes
/ only an even number of servings can be ordered /
What we send:
- makó onion
- trappist cheese
- olive oil
- large pan
- oven tray
Preheat the oven to 200 ° C.
The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.
Cut the end of the eggplant and cut it in half lengthwise. Use a spoon to carve out the inside of the eggplant and dice it. Chop the onion, the garlic and the basil. Dice the mushrooms, tomatoes and cheese.
In a pan heat some olive oil and fry the onions and garlic, then add the diced mushrooms, the diced inside of the eggplant and the tomatoes. When the vegetables start to sauteed, salt, pepper and add the basil and cheese.
If the cheese is melted creamy, remove the pan from the heat and pour the vegetable ragout back into the eggplant
Put the eggplants in a baking tray and bake for about 20 minutes in a preheated oven at 200 ° C. It is ready when the top of the eggplant is a little brauned.
To make your meal even tastier, you can serve it with fresh basil and tomatoes. It is guaranteed that not only vegetarians will love it!
Attention! The portions of the spices are relative, can be reduced or increased according to taste. Cooking time may vary depending on experience.
The recipe description is for preparing 2 servings of food.